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Enjoy the rich flavors of traditional Chinese walnut black sesame soup. This easy recipe creates a velvety and fragrant dessert.
I was craving Chinese-style sweet walnut and black sesame soup the other day after watching a Chinese drama series. There was a scene where they were cracking walnuts by hand and roasting walnuts and black sesame seeds until fragrant. Watching them slowly scoop the creamy walnut and black sesame soup into their mouths had me practically drooling in front of the screen! Needless to say, I decided to make it the very next day since I already had all the ingredients in my pantry.
I’ve made Cantonese sweet black sesame soup and creamy walnut dessert soup on separate ocassions before, but this time I decided to combine the two, just like the version featured in the drama. It turned out to be such a wonderful combination. The rich nuttiness of the walnuts complements the deep roasted flavor of black sesame seeds beautifully.
I also added pandan leaves this time, and they brought a subtle floral fragrance that made the dessert even more irresistible. Unlike many traditional versions, I didn’t add any rice flour or glutinous rice flour to thicken the soup for this recipe. The natural oils and solids from the walnuts and sesame seeds were enough to create a creamy, velvety texture. The result is smooth, fragrant, and comforting without feeling overly heavy.
Whether served warm on a cool evening or enjoyed at room temperature as an afternoon treat, this walnut black sesame soup is one of those desserts that feels both nourishing and indulgent at the same time.
Why you’ll love this recipe
- Rich and nutty flavor from walnuts and black sesame seeds
- Naturally creamy without added starches
- Fragrant pandan aroma adds another layer of flavor
- Easy to make with just a handful of ingredients
- Can be served warm or at room temperature
- Naturally dairy-free and vegan
Ingredients & Substitutions
- Walnuts: provide richness, natural oils, and a creamy texture. I recommend using raw walnuts and toasting them yourself for the freshest flavor. You can use walnut pieces instead of whole walnuts if that’s what you have on hand.
- Black sesame seeds: The star ingredient that gives the soup its distinctive nutty flavor and deep black color. Use black sesame seeds rather than white sesame seeds for the authentic taste and appearance.
- Rock sugar: sweetens the soup without making it taste overly sugary. You can substitute with granulated sugar, coconut sugar, or palm sugar, though the flavor will be slightly different.
- Water: is used to blend and cook the mixture. You can add a little extra if you prefer a thinner consistency.
- Sea salt: It may seem insignificant, but just a pinch helps balance the sweetness and enhances the nutty flavors.
- Pandan leaves: add a wonderful floral fragrance that complements the sesame and walnuts beautifully. If pandan leaves are unavailable, simply omit them. The dessert will still be delicious.
Tips for success
- Toast the walnuts and sesame seeds gently. Over-toasting can introduce bitterness.
- Blend the mixture thoroughly for the smoothest texture possible.
- Stir continuously during cooking to prevent scorching at the bottom of the pot.
- Keep in mind that the soup thickens considerably as it cools.
- Add extra water if you prefer a thinner consistency.
Variations
- Add a few dried red dates during cooking for extra sweetness and flavor.
- Include a small piece of ginger for a warming note.
- Use a combination of black and white sesame seeds for a milder sesame flavor.
- Top with crushed toasted walnuts before serving for added texture.
Frequently Asked Questions
- Can I make this without pandan leaves?
Yes. Pandan leaves add a lovely aroma, but the dessert is still delicious without them. - Why is my soup too thick?
This dessert naturally thickens as it cools. Simply stir in a little hot water until you reach your preferred consistency. - Can I make it less sweet?
Absolutely. Feel free to reduce the amount of rock sugar to suit your taste. - Do I need rice flour or glutinous rice flour?
No. This recipe relies on the walnuts and black sesame seeds to naturally create a creamy texture, so no additional starches are necessary.
Storage
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. The soup will become very thick when chilled. Simply reheat it on the stovetop or in the microwave until warmed through. Add a splash of water if needed to loosen the consistency.
If you’re a fan of traditional Chinese sweet soups, this walnut black sesame soup is definitely worth trying. The combination of roasted walnuts, black sesame seeds, and fragrant pandan leaves creates a dessert that feels luxurious yet surprisingly simple to make. One spoonful of this creamy, nutty dessert and you’ll understand exactly why that drama scene sent me straight into the kitchen!
Creamy Walnut Black Sesame Dessert Soup
Ingredients
- 100 g walnut
- 150 g black sesame seeds
- 120 g rock sugar
- 840 g water plus more as needed
- Pinch of sea salt
- 2 Pandan leaves knotted
Instructions
Prepare the walnuts and black sesame seeds:
- Place walnuts and black sesame seeds on a dry pan and toast them over medium-low heat until fragrant, about 5 minutes or so.
- Place the walnuts, black sesame seeds, and half of the water in a blender and blend until they are smooth
Cooking:
- Pour into a pot and the rest of the water, rock sugar, knotted pandan leaves, and pinch of salt. Turn on the stove and set the heat to medium
- Keep stirring. It seems like nothing is going to happen for a while, but just keep stirring. Stirring also helps to prevent scorching at the bottom of the pot. The mixture will start to bubble and gradually thicken, it takes about 8-10 minutes. Keep in mind that it thickens further and the color darkens as it cools down
- It should coat the spatula thickly and when you draw the line on the spatula, it stays
- Remove the knotted pandan leaves and scrape the walnut and black sesame mixture that clings to the leaves into the pot (I don't like to waste food LOL)
- Serve warm or at room temperature
How to store:
- Let it cool down completely. It will form a layer of skin on top as it cools down. Not a problem, you can just stir it in. Store in an air-tight container in the fridge for 3 days. Simply reheat in the microwave or on the stove until heated through. They are super thick when they are cold from the fridge. The heat will "melt" the mixture. You can always add a bit more water if you find it a bit too thick after reheating
